The actual Stanley Cup is made of silver and nickel alloy, is about three feet tall and weighs approximately 35 pounds. The French Pastry School sculpture, made out of pure Cacao Barry chocolate couverture and colored cocoa butter, is 6 feet tall and weighs nearly 50 pounds - this includes the cup itself, the base, a hockey stick on top, and a giant hockey puck featuring the Blackhawks logo. As with the real cup, the chocolate reproduction includes the names of the players and coaches engraved on the side.
The sculpture took the chefs more than 150 hours to complete and included the collaboration of other Chef Instructors at The French Pastry School such as Master Cake Artist Mark Seaman and Pastry Chef Instructor Joshua Johnson. The chocolate Cup is being delivered to the city for display following the Blackhawks victory.
The French Pastry School is a premier international institution of pastry arts education. Superb instruction, superior equipment, and top quality ingredients enable the co-founders and Academic Deans, Chefs Jacquy Pfeiffer, and Sébastien Canonne, M.O.F., to uphold an exceptional educational facility for pastry and baking. The French Pastry School’s team of award-winning instructors has grown to a faculty of many renowned chefs, including Master Baker Jonathan Dendauw, Pastry World Champion Dimitri Fayard, Della Gossett, Pastry World Champion En-Ming Hsu, Joshua Johnson, Master Cake Artist Nicholas Lodge, Laura Ragano, Kristen Ryan, Master Cake Artist Mark Seaman, and World Baking Champion Pierre Zimmermann.
The French Pastry School offers the rare opportunity for students to learn the art of pastry in an intimate setting, being personally mentored by masters in their field. Students’ skills are finely honed through hands-on practice and repeated exposure to the best pastry techniques, tools, and ingredients. Our programs are ideal for anyone from the career changer to the professional to the novice.